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 the goods

1 large russett potato per person

goose fat

garlic

salt and pepper

corn flour

hot and sweet paprika

rosemary

active time: 15 minutes

total time: 40 minutes

you will need:

  • medium saucepan
  • baking pan

serve with:

  • Rosy, the thrice blushing roast pork loin
  • buttery peas and sprouts
  • spiced pumpkin profiteroles 

goosey taters

you don't know heaven until you try these:

use one large (enormous) russett potato per person, peel it and slice it legthways, then cut each half in three lengthways. toss the wedges into boiling, salted water for 5 minutes. strain and rinse in cold water.

pre-heat the oven to 500 and put 2 tablespoons of goose fat per person/ potato in a large baking dish. put it in the oven so that the fat gets really hot

in a large ziploc / plastic bag, throw in 2 tspns each: salt, pepper, rice/ corn flour and add 3 garlic cloves (chopped in half), 2 small sprigs rosemary, 1 tspn hot paprika, 1 tspn sweet paprika. add the potato wedges and shake, shake, shake

put the seasoned wedges into the baking tray (careful!), prod them with the tongs so that they get coated on all sides with hot fat, put them back in the oven

cook 10 mins, turn the wedges over, bake another 15 minutes or until crispy outside and soft inside

 

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